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Risotto with Leeks, Shiitake

Mushrooms, and Truffles

Bon Appétit | September 2007

Gabriel Rucker

I tried this recipe and it was amazing. One of the

best risotto dishes I have ever made. I did change

some things because I love to eat and the sooner

I get to eat the better. Instead of putting the

mushrooms in the oven I simply seared them

in a pan. It was faster and easier. I also used

several different kinds of mushrooms for

flavor and esthetics. Other than that, keep to

the recipe and be patient. Risotto is about

pouring love into the dish and watching

it become beautiful, creamy and sumptuous.

Stir stir stir.

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Leeks:

• 2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
• 3/4 cup whipping cream

Mushrooms:

• 1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
• 1 large onion, halved, thinly sliced lengthwise
• 1/4 cup (1/2 stick) butter, melted
• 1 tablespoon white truffle oil
• 1 teaspoon minced fresh thyme leaves

Risotto:

• 4 tablespoons (1/2 stick) butter, divided
• 1 large onion, chopped
• 1 1/2 cups arborio rice or medium-grain white rice
• 1/2 cup dry white wine
• 5 cups (or more) hot vegetable broth
• 1/2 cup grated Parmesan cheese
• 2 teaspoons shaved or chopped black truffle (optional)
• Chopped fresh parsley

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preparation

For leeks:
Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

For mushrooms:
Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

For risotto:
Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.

Market TipWhite truffle oil is sold at some supermarkets and at specialty foods stores and Italian markets. Black truffles are available at specialty foods stores and from igourmet.com. A flavorful substitute for the shaved truffles is the Truffle Gatherers Sauce ($19), which can be ordered from fungusamongus.com.